Smoked Cream Cheese Recipe: Easy & Delicious!

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Are you ready to unlock a new level of deliciousness with your smoker or grill? Imagine a creamy, tangy block of cream cheese, transformed by a kiss of smoke into something truly extraordinary – warm, gooey, and infused with an irresistible smoky flavour.

It’s the kind of appetiser that disappears in minutes at gatherings, leaving everyone asking, “What IS this amazing dip?” Well, we’re here to let you in on the secret: it’s smoked cream cheese, and our ultimate smoked cream cheese recipe is about to become your new favourite go-to for entertaining or simply treating yourself. Get ready to amaze your taste buds with minimal effort!

What Exactly IS Smoked Cream Cheese?

Smoked cream cheese is precisely what it sounds like: a block of regular cream cheese that has been slow-smoked at a low temperature until it becomes wonderfully soft, slightly gooey, and deeply infused with smoky flavour. It’s a simple concept with a truly spectacular outcome.

We find that the gentle heat of the smoker not only imparts that coveted smokiness but also transforms the texture of the cream cheese, making it incredibly spreadable and luscious. This isn’t just cream cheese with smoke flavour added; the actual smoking process creates a unique taste and texture that’s hard to beat. It’s a popular treat in the BBQ and grilling community, and once you try this easy smoked appetiser, you’ll understand why!

Why We’re Obsessed with This Smoked Cream Cheese Recipe

We absolutely adore this smoked cream cheese recipe for so many reasons! Firstly, it’s unbelievably easy. Seriously, the effort-to-reward ratio is off the charts. With just a few basic ingredients (cream cheese being the star, of course!) and a smoker or grill, you can create an appetiser that tastes like it came from a gourmet kitchen.

Secondly, it’s incredibly versatile. You can season it in countless ways and serve it with a wide array of dippers. Thirdly, it’s a guaranteed crowd-pleaser. We’ve yet to serve this at a gathering where it wasn’t met with oohs, aahs, and demands for the recipe. It’s just that good! Plus, making smoked cream cheese on the Traeger, pellet grill, or any smoker is a fun way to experiment with different wood smoke flavours.

Essential Ingredients for Your Smoked Cream Cheese Masterpiece

One of the beauties of this smoked cream cheese recipe is its simplicity. You don’t need a long list of fancy ingredients. Here’s the basic setup:

The Star of the Show:

  • Cream Cheese: 1 to 2 blocks (226g or 8oz each) of full-fat block cream cheese. We find that full-fat cream cheese yields the best texture and flavour. Avoid whipped or spreadable cream cheese in tubs for this recipe.

The Flavour Boosters:

  • Olive Oil or Avocado Oil: About 1-2 tablespoons. This helps the seasoning adhere and encourages a nice exterior.
  • Your Favourite BBQ Rub or Seasoning: This is where you can get creative! About 1-2 tablespoons per block. Popular choices include:
    • A classic sweet and smoky BBQ rub
    • Everything bagel seasoning
    • Garlic powder, onion powder, and paprika
    • Italian herbs
    • Spicy Cajun or Creole seasoning

For Smoking:

  • Wood Chips or Pellets: Choose your favourite smoking wood. We’ll discuss options below!

Optional Drizzles & Toppings (for serving):

While delicious on its own, you can elevate it further with:

  • Hot honey
  • Sweet chilli sauce
  • Balsamic glaze
  • Chopped fresh herbs (like chives or parsley)
  • Crumbled bacon
  • Toasted nuts

Choosing Your Cream Cheese

For the best results with this smoked cream cheese recipe, always opt for full-fat, block-style cream cheese (like Philadelphia brand or similar). The lower-fat versions (Neufchâtel) can sometimes result in a slightly different texture and may not hold up as well to the smoking process. We’re aiming for creamy and indulgent here!

Deliciously golden homemade smoked cream cheese recipe, perfectly seasoned and ready to serve with crackers.

Step-by-Step Guide: Making the Perfect Smoked Cream Cheese

Ready to transform a humble block of cream cheese into a smoky sensation? This smoked cream cheese recipe is a breeze. We’ll walk you through each step.

1. Preparing Your Smoker and Cream Cheese

  1. Preheat Your Smoker: Get your smoker or grill preheated to a low temperature, typically between 107°C and 121°C (225°F and 250°F). We’re aiming for a gentle smoke, not high heat cooking.
  2. Choose Your Wood: Select your wood chips or pellets. Fruitwoods like apple, cherry, or peach work wonderfully for a sweeter, milder smoke. Hickory or pecan offers a more robust smokiness. Mesquite can be quite strong, so use it sparingly or blend it if you’re new to it. If you’re making smoked cream cheese on a pellet grill, simply use your favourite pellets.
  3. Prepare the Cream Cheese:
    • Remove the cream cheese from its packaging.
    • (Optional but Recommended) Score the top of the cream cheese block in a diamond or crosshatch pattern, about ¼ to ½ inch deep. This not only looks great but also creates more surface area for the smoke and seasoning to penetrate, and for any delicious melted bits to pool.
    • Lightly coat all sides of the cream cheese block with olive oil or avocado oil. This helps the seasoning stick.
    • Generously sprinkle your chosen BBQ rub or seasoning all over the cream cheese, pressing it gently to adhere. Don’t forget the sides and bottom!

2. The Smoking Process

  1. Placement: Place the seasoned cream cheese block(s) directly onto the grill grates of your smoker. Alternatively, for easier handling and to catch any melty goodness, you can place it on a piece of parchment paper, a small cast iron skillet, a cedar plank, or an aluminium foil boat. Some folks even use a wire mesh cooling rack placed on the grates.
  2. Smoke Time: Smoke the cream cheese for approximately 1.5 to 2.5 hours. The exact time will depend on your smoker’s temperature, the type of wood you’re using, and how smoky you like your food.
  3. Check for Doneness: The cream cheese is ready when it has taken on a beautiful golden to brownish colour from the smoke, is very soft to the touch (almost molten in the centre), and the scored top may have opened up slightly. It should look deliciously gooey.

3. Resting and Serving

  1. Rest (Optional but Good): Carefully remove the smoked cream cheese from the smoker. You can let it rest for 5-10 minutes before serving. This allows the internal temperature to even out slightly, though it’s also amazing served piping hot and gooey straight from the smoker.
  2. Serve and Enjoy: Transfer your smoked cream cheese to a serving platter. Surround it with your favourite dippers like crackers (Ritz, Triscuits, water biscuits), tortilla chips, pretzel crisps, toasted baguette slices, or fresh vegetable crudités (carrots, celery, bell peppers).
  3. Add Drizzles/Toppings (Optional): If desired, now is the time to add a drizzle of hot honey, sweet chilli sauce, or a sprinkle of fresh herbs or crumbled bacon.

Tips and Tricks for the Best Smoked Cream Cheese Recipe Ever

We want your smoked cream cheese adventure to be a roaring success! Here are some extra tips we’ve picked up:

  • Low and Slow is Key: Don’t rush the process. Smoking at a lower temperature allows the smoke to penetrate gently without overcooking or melting the cream cheese too quickly.
  • Don’t Over-Smoke: While we love smoky flavour, too much can be bitter. For most, 2 hours is plenty. Taste and adjust for future smokes.
  • Experiment with Seasonings: This is where the fun really begins! Try different BBQ rubs, spice blends, or even just simple salt, pepper, and garlic powder. Sweet rubs, spicy rubs, and savoury rubs all work beautifully.
  • Scoring Matters: Scoring the top not only looks appealing but also increases the surface area for smoke and seasoning absorption. Plus, those little crevices get filled with melty, seasoned goodness.
  • Use a Drip Pan or Foil: If you’re worried about mess or want to save every bit of flavour, placing the cream cheese on parchment paper or in a small cast iron pan is a great idea.
  • Make Extra: Trust us on this one. It disappears fast! If you have space in your smoker, doing two blocks is barely any more effort.
  • Room Temperature Cream Cheese to Start? Some people prefer to let the cream cheese sit out for about 30 minutes before seasoning and smoking, believing it takes on smoke better. Others smoke it straight from the fridge. We’ve had great results both ways, but slightly softened cream cheese might take seasoning a bit more easily.

Flavour Variations for Your Smoked Cream Cheese

The basic smoked cream cheese recipe is a fantastic canvas. Here are some flavour combinations we love:

  • Sweet & Spicy: Use a sweet BBQ rub with a touch of cayenne, then drizzle with hot honey before serving.
  • Everything Bagel Delight: Coat generously with everything bagel seasoning. Serve with bagel chips.
  • Garlic Herb Heaven: Season with garlic powder, onion powder, dried Italian herbs, and a pinch of red pepper flakes. Garnish with fresh parsley.
  • Mexican Fiesta: Use a taco or fajita seasoning. Serve with tortilla chips and a side of salsa or guacamole.
  • Sweet Treat: Season lightly with cinnamon and a touch of brown sugar. Drizzle with maple syrup or caramel sauce and serve with apple slices or graham crackers. (A more dessert-style smoked appetiser!)

Don’t be afraid to mix and match your favourite spices and rubs. This is a great recipe for using up those partial containers of BBQ rubs you have in the cupboard!

Serving Suggestions: Beyond the Cracker

While serving your smoked cream cheese with crackers is a classic, here are some other fantastic ways we enjoy it:

  • As a Dip Base: Once smoked and softened, you can stir in other ingredients like shredded cheese, chopped jalapeños, or crumbled bacon to create an even more elaborate warm dip.
  • Spread on Sandwiches or Wraps: Adds an incredible smoky depth to your lunch.
  • Stuffed in Chicken ***** or Pork Chops: Use it as a flavourful filling before baking or grilling.
  • Topping for Baked Potatoes: A delicious alternative to sour cream.
  • Mixed into Scrambled Eggs or Omelettes: For a smoky, creamy breakfast boost.
  • On Bagels: Elevate your morning bagel to a whole new level.

If you’re looking for other cream recipes, why not try our Snow Ice Cream Recipe next?

Storing and Reheating Leftover Smoked Cream Cheese

If, by some miracle, you have leftovers of your smoked cream cheese (it’s rare, we promise!), here’s how to store it:

  • Refrigerate: Allow the smoked cream cheese to cool completely, then store it in an airtight container in the refrigerator.
  • Shelf Life: It should keep well for up to 4-5 days.
  • Reheating: You can enjoy it cold or gently reheat it. To reheat, you can:
    • Microwave it in short bursts until warmed through (it may get very soft).
    • Wrap it in foil and place it in a low oven (around 150°C/300°F) until warm.
    • Briefly pop it back in the smoker or on a grill over indirect heat.

Note that the texture might change slightly upon reheating, but it will still be delicious.

For more BBQ and smoking tips, we often turn to authoritative sites like AmazingRibs.com, which has a wealth of information on smoking techniques and food safety.

homemade tasty smoked cream cheese recipe

Frequently Asked Questions (FAQ) about our Smoked Cream Cheese Recipe

What type of smoker is best for smoked cream cheese?

Any smoker will work! Pellet grills (like Traeger or Pit Boss), electric smokers, charcoal smokers (like the Weber Smokey Mountain), and even gas grills can all be used for this smoked cream cheese recipe. The key is maintaining a low, steady temperature throughout the process.

Can I make smoked cream cheese without a smoker?

Yes! You can get a similar result using a charcoal or gas grill. Set it up for indirect heat — place the heat source on one side and the cream cheese on the other.

  • Use a smoker box with wood chips or a foil pouch with holes (for gas grills).
  • For charcoal, place wood chunks directly on the coals.
  • Maintain a low temp of 107–121°C (225–250°F).

How long does it take to smoke cream cheese?

It usually takes 1.5 to 2.5 hours at 107–121°C (225–250°F). You’re looking for a golden-brown crust and a soft, gooey texture inside.

What kind of wood is best for smoking cream cheese?

Mild fruitwoods are ideal, such as:

These offer a subtle sweetness. Pecan and alder also work well. For a bolder flavour, try hickory or mesquite — or blend them with milder woods to balance the taste.

Do I need to score the cream cheese?

Scoring is optional, but highly recommended. It increases the surface area, allowing the smoke and seasoning to penetrate better. It also creates a visually appealing pattern as the cream cheese expands and cracks open.

Can I use low-fat cream cheese (Neufchâtel)?

You can, but full-fat block cream cheese gives the best result — rich, creamy, and stable. Low-fat versions might turn grainy or release water when smoked, affecting the texture.

My smoked cream cheese melted too much. What went wrong?

This usually means the temperature was too high. Stick to a steady 107–121°C (225–250°F). Anything hotter may cause the cream cheese to melt completely instead of just softening.

Conclusion: Your New Favourite Smoker Appetiser Awaits!

We are truly excited for you to try this incredible smoked cream cheese recipe. It’s one of those wonderfully simple dishes that delivers an unexpectedly huge flavour payoff. Whether you’re a seasoned pitmaster or new to the world of smoking, this recipe is a guaranteed winner, perfect for sharing at parties, BBQs, game days, or simply as a delicious treat for yourself.

The creamy, tangy cream cheese, infused with that beautiful smoky essence and your favourite seasonings, is a taste sensation you won’t soon forget. It’s proof that sometimes the most straightforward recipes are the most memorable.

Ready to experience the magic of smoked cream cheese? Fire up your smoker, grab a block of cream cheese, and give this easy recipe a try today! Let us know in the comments what seasonings you used and how it turned out. We love hearing about your smoky creations! And for another fantastic, shareable appetiser, why not check out our Easy Pistachio Cream Recipe?

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